One On One
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About
Each month the Food Management editorial team hosts in-depth, intimate conversations with industry icons and thought leaders on topics including hiring, new concepts, consumer trends, management and menu development.
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Recent episodes
- One On One With: NYU’s Chef Tatiana Ortiz dives into summer in the city
- One On One With: High school students grow beef for use in their cafeteria meal program
- Kendal’s new a “zen-inspired” senior community will feature partnership with noted veg restaurant
- On On One: Lehigh University Sodexo Executive Chef John Hynes says yes to flavor, no to drama
- Mary Schutz on making workplace safety work for your food service team
- One On One: Seattle Public Schools builds menus tailored to students and the learning experience
- One On One: Corporate dining space design adapts to the new workplace culture
- How one of the country’s leading universities has leaned on students during COVID
- Plant-based menus in healthcare dining
- One On One: How Chicago Public Schools is feeding every student